Name: Cuban bread
Prep time: 25 min
Cook time: 20 min
Total time: 735 min
Ingredients: 1/2 tsp active dry yeast; 1/2 cup warm water; 1/2 cup flour; 1 package active dry yeast; 2 tsp sugar; 3/4 cup warm water; 3 tbsp lard; 2 tsp fine salt; 3 cups flour (or as needed - divided); 1 tbsp cornmeal; Water to spray tops of loaves

Cuban bread is a staple in Cuban cuisine, and is used in many classic dishes such as Cuban sandwiches and pan con lechon. It has a crispy crust and a soft, airy interior, and is typically made with flour, water, yeast, and a small amount of lard or shortening. This recipe requires a few hours of rising time to allow the dough to properly develop. Once the dough has risen, it is formed into loaves and baked in a hot oven until golden brown. The result is a delicious and versatile bread that can be enjoyed on its own or used as the perfect base for a variety of Cuban dishes.

Cuban bread

Print Pin Add to Collection

Course: Bread

Cuisine: Cuban

Prep Time: 25

Cook Time: 20

11 30

Total Time: 12 15

Servings: servings

Calories: 142kcal

Ingredients

Starter

1/2 tsp active dry yeast
1/2 cup warm water
1/2 cup flour

For the Dough

1 package active dry yeast
2 tsp sugar
3/4 cup warm water
3 tbsp lard
2 tsp fine salt
3 cups flour or as needed - divided
1 tbsp cornmeal
Water to spray tops of loaves

Instructions

Combine ingredients for the starter in a bowl and whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight.
Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes or until bubbles form on the surface. Add lard and salt to the bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter( reserving 1/4 cup if you want to keep the starter going. Otherwise add it all. Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading.
Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and just a bit of tackiness on the surface.
Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
Line to rimmed baking sheets with parchment paper and sprinkle with a little cornmeal.
Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle, lightly flour your hands. Divide dough in half and press and shape eash half into a long 1/2- inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
Preheat oven to 400 degrees F(200 degrees C). Cut a 1/4 inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water.
Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature befor slicing.

Nutrition

Cuban Bread